Ingredients:
3 cups of water, 1 liter of buttermilk, 1 carrot, ½ cup of cream, 2 tablespoons of flour, bay leaf, allspice, salt.

Performance:
Carrots cut into cubes and boil in salted water with laurel leaf and allspice. To the boiling broth slowly pour the flour and buttermilk. Stirring constantly. Add cream, season to taste. Serve with potatoes cooked separately.

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